Microbial Enzymes in Food Processing

Mehta, Praveen Kumar; Sehgal, Shelly

doi:10.1007/978-3-030-25023-2_13

Cited by 9 publications

(4 citation statements)

References 43 publications

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“…They can also be classified based on the present functional groups and the position of the peptide bond [55,71]. Bacterial enzymes such as subtilisin and neutral proteases are produced mainly by B. subtilis, B. licheniformis, B. alcalophilus and B. lentus [72]. Usually, bacterial proteases are specific in their activities.…”

Section: Enzymes Of Fungal and Bacterial Originmentioning

confidence: 99%

The role of enzymes in the formation of meat and meat products

Khvostov,

Khryachkova,

Minaev

2024

Teor. prakt. pererab. mâsa (Print)

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The meat industry is one of the most dynamic and competitive sectors of the food industry. As the global population keeps on growing and the demand for protein does the same, the consumers define ever higher standards of quality for the meat producers. One of the key quality criteria is the tenderness and juiciness of meat, which directly affects its taste and texture characteristics. In order to satisfy the expectations of the modern consumers and to ensure the stable quality of the meat product, meat processing enterprises actively introduce the innovative technologies. In recent decades, proteolytic enzymes have been increasingly used to improve the quality characteristics of the meat products, which is a more progressive method in comparison with to mechanical methods of processing due to less impact on other consumer properties. This article overviews the role and importance of enzymes in the meat industry. We will consider various aspects of the application of these enzymes for the meat products, their effect on the level of tenderness, juiciness and other characteristics of meat, as well as prospects for the further development of their using

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Section: Enzymes Of Fungal and Bacterial Originmentioning

confidence: 99%

The role of enzymes in the formation of meat and meat products

Khvostov,

Khryachkova,

Minaev

2024

Teor. prakt. pererab. mâsa (Print)

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“…Industrial enzymes had a market value of more than one billion dollars in 2010, and it was projected that this value will increase to five billion dollars in 2021 at 4% growth per year [17]. This was achieved earlier, as they hit $5.5 billion in 2018, and various research associations now estimate that they will reach $7.0 billion by 2023 [18,19]. Extremozymes are the most promising options to take into consideration to meet the ever-increasing demand on the global market [14].…”

Section: Extremophilic Microorganismsmentioning

confidence: 99%

Extremophiles and Limits of Life in a Cosmic Perspective

Ali¹,

Nughman²,

Shah³

2023

Life in Extreme Environments - Diversity, Adaptability and Valuable Resources of Bioactive Molecules

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Extremophiles are one of the most extreme entity on planet earth which can withstand many harsh conditions considered lethal for other life form of terrestrial life. From an evolutionary prospective, extremophiles are considered to be primitive cells that used to live in the early earths harsh environment living on this planet since billions of years, it can be found in almost in any environmental conditions on our planet. There are many established valuable uses of these extremophiles and particularly their bioactive compounds. The enzymes produced by extremophiles have significant applications in different industries like detergent, food, feed, starch, textile, leather, pulp and paper, and pharmaceuticals This chapter discuss extremophile, their survival mechanism and astrobiology, discussing life in a cosmic prospective.

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“…Enzymes possess characteristics such as high specificity, high catalytic activity, mild reaction conditions, non-toxicity, and environmental friendliness [3][4][5]. They are widely applied in industries such as food, agriculture, chemical engineering, pharmaceuticals, energy, and animal feed [6][7][8]. However, the disadvantages of biocatalysts, including susceptibility to inactivation and denaturation, high separation and purification costs, and low reusability, have hindered their further industrial utilization [9].…”

Section: Introductionmentioning

confidence: 99%

A Critical Review on Immobilized Sucrose Isomerase and Cells for Producing Isomaltulose

Jing,

Hou,

et al. 2024

Foods

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Isomaltulose is a novel sweetener and is considered healthier than the common sugars, such as sucrose or glucose. It has been internationally recognized as a safe food product and holds vast potential in pharmaceutical and food industries. Sucrose isomerase is commonly used to produce isomaltulose from the substrate sucrose in vitro and in vivo. However, free cells/enzymes were often mixed with the product, making recycling difficult and leading to a significant increase in production costs. Immobilized cells/enzymes have the following advantages including easy separation from products, high stability, and reusability, which can significantly reduce production costs. They are more suitable than free ones for industrial production. Recently, immobilized cells/enzymes have been encapsulated using composite materials to enhance their mechanical strength and reusability and reduce leakage. This review summarizes the advancements made in immobilized cells/enzymes for isomaltulose production in terms of refining traditional approaches and innovating in materials and methods. Moreover, innovations in immobilized enzyme methods include cross-linked enzyme aggregates, nanoflowers, inclusion bodies, and directed affinity immobilization. Material innovations involve nanomaterials, graphene oxide, and so on. These innovations circumvent challenges like the utilization of toxic cross-linking agents and enzyme leakage encountered in traditional methods, thus contributing to enhanced enzyme stability.

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Microbial Enzymes in Food Processing

Cited by 9 publications

References 43 publications

The role of enzymes in the formation of meat and meat products

The role of enzymes in the formation of meat and meat products

Extremophiles and Limits of Life in a Cosmic Perspective

A Critical Review on Immobilized Sucrose Isomerase and Cells for Producing Isomaltulose

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